Green Basmati Rice

Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 15 minutes.

Heat the ghee in a large pot over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and the onion becomes translucent, about 3–4 minutes.

Stir in the blended tomatoes and tomato paste, mixing well to combine.

Add all the spices—cumin, coriander, smoked paprika, cardamom, turmeric, cloves, cinnamon—and the chicken stock powder. Cook for 1–2 minutes, stirring constantly, to toast the spices.

Mix in the aromatics and lemon juice, ensuring everything is evenly distributed.

Drain the soaked rice and add it to the pot, tossing to coat each grain with the spiced tomato mixture.

Add enough water to cover the rice by about 1 cm (approximately 2 ½ cups). Bring to a boil, then reduce the heat to low, cover the pot, and simmer until the rice is tender and the liquid is absorbed, about 20–25 minutes.

Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork, season with salt and black pepper to taste, and serve hot.